关键词: 食用菌；鸭肉乳化肠；脂肪氧化；游离氨基酸；滋味

Abstract: The aim of the work was to evaluate the effect of the addition of Lentinula edodes (LE), truffle (TR) or Tricholoma matsutake (TM) on the quality and sensory characteristics of emulsified duck sausage. Sausage samples were prepared with the addition of 0.8% (m/m) LE, TR and TM powders, respectively, and their color, texture, lipid oxidation, and contents of amino acids and free fatty acids were evaluated. Electronic tongue analysis and sensory evaluation were also performed. Addition of LE, TR and TM significantly increased the contents of free fatty acids and free amino acids (FAA), resulting in 38.0%, 34.0% and 27.0% increase in the total amount of free amino acids, respectively. Lipid oxidation of sausages was effectively inhibited by the addition of these edible mushrooms. They decreased hardness and chewiness. caused changes in L*, a*, and b* values to different degrees, and enhanced umami intensity with the greatest effect being observed by the addition of TM. Sausages added with the edible mushrooms could be discriminated clearly by electronic tongue. Addition of each of the mushrooms imparted better overall sensory acceptance to emulsified duck sausage, and therefore could represent an effective way to improve the quality of emulsified sausage products.

Key words: edible mushroom; emulsified duck sausage; lipid oxidation; free amino acids; taste